Starch for frozen desserts

Abstract

Use of starch(es) and starch derivatives in frozen desserts for improved meltdown and shape retention, including reduced expansion and contraction of the frozen dessert when transported at high altitudes, e.g., over mountain ranges. These improved characteristics are retained in the frozen dessert even after multiple heat shock cycling. The starch(es) and starch derivatives inhibit ice crystal formation in frozen after heat shock cycling.

1 . A frozen dessert comprising a functional starch able to gel during freezing conditions, wherein the frozen dessert has a tan δ of about 1.0 or less.  
     
     
         2 . The frozen dessert of  claim 1  comprising a tan δ of about 0.4 or less.  
     
     
         3 . The frozen dessert of  claim 1  wherein the starch is a converted starch having water fluidity (“WF”) of from about 0 to about 80.  
     
     
         4 . The frozen dessert of  claim 3  wherein the starch has been converted to WF of from about 20 to about 65.  
     
     
         5 . The frozen dessert of  claim 3  wherein the converted starch is a waxy starch.  
     
     
         6 . The frozen dessert of  claim 3  wherein the converted starch is a potato starch.  
     
     
         7 . The frozen dessert of  claim 1  wherein the starch is an amylopectin starch.  
     
     
         8 . The frozen dessert of  claim 7  wherein the amylopectin starch is waxy corn.  
     
     
         9 . The frozen dessert of  claim 1  wherein the functional starch provides a reduction in the meltdown of the frozen dessert versus frozen desserts prepared without the functional starch.  
     
     
         10 . The frozen dessert of  claim 1  wherein the frozen dessert is a novelty frozen dessert and the starch provides retention in the shape of the frozen dessert when the novelty frozen dessert is heat shock treated for up to 12 freeze/thaw cycles, each freeze/thaw cycle lasting up to 24 hours.  
     
     
         11 . The frozen dessert of  claim 1  wherein the starch provides the frozen dessert a reduced amount of shrinkage of the ice cream when exposed to a defined vacuum as compared to a frozen dessert without the starch.  
     
     
         12 . The frozen dessert of  claim 1  wherein the frozen dessert is selected from the group consisting of ice cream, ice milk, water ice and parfaits.  
     
     
         13 . The frozen dessert of  claim 12  wherein the frozen dessert is ice cream.  
     
     
         14 . The frozen dessert of  claim 13  wherein the ice cream is low fat ice cream.  
     
     
         15 . A frozen dessert comprising a functional starch having a glass transition temperature (T g ′) of about −6° C. or greater, a water binding property (W g ′) of about 0.30 g/g or greater, wherein the functional starch provides improved ice crystal inhibition in a frozen dessert versus a frozen dessert prepared without the functional starch.  
     
     
         16 . A process for preparing a frozen confectionery, the process comprising the steps of: 
 preparing a mixture of ingredients for the frozen confectionery, the mixture including a functional starch able to gel during freezing conditions,    wherein the mixture has a tan δ of about 1.0 or less,    freezing the mixture within a temperature range of from about −2° C. to about −8° C.; and    wherein the step of freezing effects gelling of the starch, and    wherein the frozen confectionery has an improvement in melt down over frozen confectionery that do not have the starch as an ingredient.    
     
     
         17 . The process according to  claim 16  wherein the starch is an amylopectin starch.  
     
     
         18 . The process according to  claim 17  wherein the amylopectin starch is a waxy corn.  
     
     
         19 . The process according to  claim 16  further comprising the step of pasteurizing the mixture within a temperature range of from about 70° C. to about 100° C.  
     
     
         20 . The process according to  claim 16  further comprising the step of homogenizing the mixture within a pressure range of from about 2 MPa to about 20 MPa.  
     
     
         21 . The process according to  claim 16  further comprising the step of cooling the mixture within a temperature range of from about 2° C. to about 8° C.  
     
     
         22 . The process according to  claim 16  further comprising the step of aging the mixture for a time period of about 4 hours to about 24 hours.  
     
     
         23 . The process according to  claim 16  further comprising the step of hardening the mixture at a temperature of from about −20° C. to about −40° C.  
     
     
         24 . The process according to  claim 16  further comprising the step of replacing at least part of solids ingredients of the frozen confectionery with the starch.  
     
     
         25 . A functional starch for use in frozen desserts, the starch providing the frozen dessert starch a tan δ of about 1.0 or less when formulated in the frozen dessert, 
 wherein the functional starch is able to gel during freezing conditions, and    wherein the functional starch provides improved meltdown, reduced iciness and/or reduced expansion/contraction of the frozen dessert versus a frozen dessert prepared without the functional starch.